This decadent Coffee Free Caramel Tiramisu is an elegantly simple semi-homemade dessert that is sure to wow all of your guests, including those that don’t like coffee or those too young to imbibe.
My son saw a recipe on YouTube for Tiramisu and wanted to try it, but he doesn’t like coffee. And I didn’t exactly want to serve him a rum soaked treat either.
So, I came up with this easy semi-homemade dessert lasagna with caramel syrup instead of the traditional espresso mixed with dark rum.
I also made it a small version using a loaf pan, which would serve 4-6 easily. For a crowd you can triple it, using a 9×13 inch pan.
About the Ingredients
Who would imagine finding ladyfingers would be the challenge for this recipe? After 3 stores, I gave up and went with Pepperidge Farm Milano cookies (not a sponsor). Basically they are 2 lady fingers with chocolate in the middle. More chocolate is a good thing in my book.
I used a salted caramel coffee syrup for soaking. Another option is flavored tea like this Apple Tea-ramisu recipe from Jolene’s Recipe Journal.
I also skipped the homemade whipped cream step and went with non-dairy whipped topping because I was feeling lazy. Since this is presweetened as is the coffee syrup I omitted any additional sugar.
If the thought of eating raw eggs leaves you apprehensive, you can cook the egg yolks over a double boiler for a few minutes until they reach 160 degrees. Let cool completely before continuing.
Coffee Free Family Friendly Tiramisu
- 3 large egg yolks
- 8 ounces mascarpone
- 1 cup non dairy whipped topping or homemade whipped cream
- 1 bag Milano Cookies, any flavor, or ladyfingers
- 1 cup caramel flavored coffee syrup
- 3 tablespoons Dutch-processed cocoa powder
- bittersweet or semisweet chocolate (for garnish)
- In a mixing bowl, whip egg yolks until pale yellow and fluffy, 1-2 minutes. Add mascarpone and beat until smooth, about 30 seconds. Gently fold in whipped topping to mix but leave it fluffy.
- Pour the caramel syrup into a shallow bowl. Soak a few cookies at a time for about 10-15 seconds a side, soaking both sides. If using ladyfingers, only soak about 3-5 seconds since they are softer.
- Place cookies in a single layer in a 9×5 inch loaf pan. I cut a few in half lengthwise to cover the entire bottom.
- Spread half of the mascarpone mixture across the top. Sift about half of the cocoa powder on top using a fine mesh strainer or sifter.
- Repeat all three layers one more time.
- Cover with plastic wrap and refrigerate for 6 to 24 hours.
- Grate chocolate on top for garnish if desired. Slice an serve.
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More Caramel Desserts
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